Cream of Cauliflower Soup

Eileen Hineline


This cream soup recipe is diabetic and low carb friendly and oh so delicious!
Recipe/photo from Diabetic Connect.

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


3 t butter
3/4 c diced onion
3/4 c diced celery
1 quart homemade chicken broth (no salt)
1 10oz package frozen cauliflower
1/2 c half & half
salt and pepper to taste
recipe and picture from diabetic connect


1Melt butter over low heat and saute your onions and celery until they are translucent.
2In a large pot, combine the sauted veggies with broth and cauliflower. Simmer unitl the cauliflower is tender.
3With a slotted spoon, remove the veggies from the pot and place into a blender. Carefully pour as much broth as will fit into the blender and puree until smooth. (let the steam vent thru your lid a little to prevent decorating your cabinets with HOT cauliflower)
4Pour your pureed mixture back into the pan and add your cream, salt and pepper.
5This is soooooo smooth! It is better than cream potato soup, the texture is much more fine
6If you want to reduce some calories, use skim milk or even low fat sour cream instead of the half & half.
7Zest it up Options: Add 1/4 C american cheese and melt into the soup.
Top with fresh parsley sprigs Add 1/4 t of nutmeg or mace
8***Nutritional Facts
Each serving without options
Carbohydrates 9g
Fiber 3g
Protein 7g

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy